EP1441625B1 - Source d'electrons pour appareil et procede de traitement alimentaire - Google Patents
Source d'electrons pour appareil et procede de traitement alimentaire Download PDFInfo
- Publication number
- EP1441625B1 EP1441625B1 EP02770666A EP02770666A EP1441625B1 EP 1441625 B1 EP1441625 B1 EP 1441625B1 EP 02770666 A EP02770666 A EP 02770666A EP 02770666 A EP02770666 A EP 02770666A EP 1441625 B1 EP1441625 B1 EP 1441625B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- vessel
- food
- handle
- anode
- electric circuit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000010411 cooking Methods 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 8
- 239000003792 electrolyte Substances 0.000 claims description 6
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 230000001590 oxidative effect Effects 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 239000000523 sample Substances 0.000 claims description 2
- 230000003213 activating effect Effects 0.000 claims 1
- 150000003926 acrylamides Chemical class 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 19
- 239000004020 conductor Substances 0.000 description 7
- 230000000711 cancerogenic effect Effects 0.000 description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 229910052802 copper Inorganic materials 0.000 description 3
- 239000010949 copper Substances 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- -1 e.g. Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000012811 non-conductive material Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229910000838 Al alloy Inorganic materials 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003990 capacitor Substances 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010292 electrical insulation Methods 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910000679 solder Inorganic materials 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J45/00—Devices for fastening or gripping kitchen utensils or crockery
- A47J45/06—Handles for hollow-ware articles
- A47J45/061—Saucepan, frying-pan handles
Definitions
- the present invention relates generally to electron sources and specifically to electron sources for food treating apparatus and method for treating food.
- Simic-Glavaski U.S. Pat. No. 5,356,646 to Simic-Glavaski (hereinafter Simic-Glavaski), which is hereby incorporated by reference in its entirety, discloses that the ingestion of externally generated oxidative products such as food cooked by a thermal process may be carcinogenic. When food is cooked by a thermal process it may tend to have a carcinogenic effect due to the depletion of electrons in the food. It is believed that the food is depleted of electrons during a cooking process due to thermal excitation and oxidation. Simic-Glavaski discloses by adding electrons to food that is in a cooking vessel or in contact with a grill carcinogenic effect can be reduced. Simic-Glavaski discloses a cooking apparatus and a method of supplying electrons to food that is contained in the vessel or that is in contact with the grill.
- respective electrodes are placed in a cooking medium, such as oil, water or the like, and electric potential and electric current are provided thereby to food. It would be desirable to integrate the electron source into a food treating apparatus, such as a cooking apparatus such as a pot, a grill or the like.
- the electrons are provided from a relatively localized source. It would be advantageous to increase the area over which the electrons are provided in the food treating apparatus. By increasing the area over which the electrons are supplied, more electrons are provided over a larger portion of the food product.
- food treating is broadly understood to mean cooking, cooling, storing, serving, or the like, as are further described below.
- An aspect of the invention relates to an apparatus for use with food wherein an electric current is provided by an electric circuit, the apparatus including a handle, adapted for attachment to a vessel, and wherein at least part of the electric circuit is at least partly in the handle and is operative to provide electrons to food in the vessel.
- Embodiments of the invention may include a circuit for providing electrons for distribution via the vessel to food, the circuit including an anode, a resistive element and a connection to the vessel, and wherein at least part of the anode is in the handle.
- Another aspect of the invention relates to a method of providing electrons for absorption by an oxidizing medium including the steps of providing an electric current by an electric circuit wherein at least part of the electric circuit is at least partly in a handle and is operative to provide electrons to food in a vessel.
- the food treating apparatus 10 includes a vessel 14 having sufficient volume to contain the food material 12.
- the vessel 14 may be a storage container, cooling container, preparing container, warming container, serving dish or any of a variety of cooking vessels; non-limiting examples include a pot, pan, cookware, grill, skillet, kettle, dish, bowl, wok, appliance or the like and associated utensils. Non-limiting examples of utensils may include a probe, a skewer, a spit or the like.
- the vessel 14 may be made of any conductive material, e.g., metal, stainless-steel, iron, copper, aluminum, aluminum alloy or the like.
- the vessel 14 may act as a cathode.
- the vessel 14 may be coated with a nonstick conductive coating to prevent the food medium 12 from sticking to a surface.
- the food material 12 may be placed in the vessel 14 in a quantity of a medium 16.
- the medium 16 may be an oxidizing medium, e.g., water, sauce, oil, fat, or other medium used in a boiling, cooling, warming, steaming, basting, skewering, sauteing, baking, roasting, frying or deep frying process or other cooking, storing, cooling, preparing or treating process.
- a handle 18 may be permanently or temporarily attached to the vessel 14.
- the handle 18 includes a passage 20 running through at least a part of the handle 18.
- An anode 22 may be contained partly within the passage 20.
- An end 24 of the anode 22 is electrically coupled with a resistive element 26.
- the resistive element 26 is electrically coupled with the vessel 14 by a conductive fastener 28.
- the anode 22 may be made of a conductive material such as, for example, metals like copper, zinc, aluminum or some other conductive material or possibly a semiconductive material.
- the passage 20 includes a passage opening 30 at the surface 32 of the handle 18.
- the passage opening 30 may be closed with a removable plug 34.
- the conductive fastener 28 may be, for example, a flat head screw, clamp, rivet, conductive weld or the like.
- a circuit 35 is formed.
- the circuit 35 includes the anode 22 electrically coupled with the resistive element 26, which in turn is electrically coupled with the vessel 14.
- the vessel 14 acts as a cathode in the circuit 35.
- a primary electrochemical battery 37 is formed due to the potential differential between the anode 22 and the cathode, i.e., vessel 14.
- the anode 22 may be formed of a conductive material with a higher electrical potential than the electrical potential of the vessel 14 so the vessel becomes the cathode of the circuit 35 and battery 37.
- the resistive element 26 may be a resistor or some other impedance that cooperates with the anode 22 and vessel 14 (cathode) to provide current flow.
- the vessel 14 (cathode) in circuit 35 is supplied with electrons for delivery directly into the cooking medium 16 and to the food medium 12.
- circuit 35 is shown to include the anode 22, the resistive element 26 and the vessel 14 (cathode), it is understood that the circuit could include other elements, for example, switches, other resistors, a capacitor, an inductor or the like.
- the electrochemical battery 37 produces a current wherein electrons 38 flow to a surface 40 of the vessel 14.
- the electrons 38 may be absorbed by the food material 12 where the food material 12 comes in contact with the surface 40. Excess electrons 38 flowing from anode 22 to the vessel 14 are absorbed by the food material 12 to replace electrons lost by the thermally-induced oxidation of the cooking process, and may result in the food material 12 being electron enriched at the end of the cooking process or at least in effect less electron depleted than would otherwise be the case.
- the absorption of electrons by the food material 12 is described in relationship to a cooking process, it would be understood by those skilled in the art that the invention may be used during cooling, storing, preparing or other food treating processes.
- the electrons and/or negative ions (sometimes collectively referred to herein as "electrons") 38 may flow from the cathode, i.e., the vessel 14 all through the medium 16 to the food material 12 to be absorbed by the food material.
- FIG. 2 is an enlarged drawing of the handle 18 illustrating several wires and connections in the circuit 35 leading to the vessel 14 (not shown).
- a wire 42 from an end of the resistive element 26 is electrically coupled with the end 24 of the anode 22 by an electrical connection 44, e.g., solder, conductive adhesive, threaded connection or by some other means as is known by those who have ordinary skill in the art.
- Another electrical connection 44 electrically couples a wire 46 from another end of the resistive element 26 with a first end of a wire 48.
- a second end of the wire 48 is electrically coupled by yet another electrical connection 44 with the conductive fastener 28.
- the wires 42, 46 and 48 may be made of a conductive material, e.g., aluminum, copper, or the like. Further, the wire 48 may be insulated by an insulating material which encases the conductive material. Additionally, the wire 48 may be partially contained within the handle and isolated from the passage 20 containing the anode 22.
- the handle 18 may be made of any material that is suitably used for cookware, etc.
- the handle may be of an insulative material, electrically nonconductive material, thermally insulative material, thermally nonconductive material, plastic, phenolic, glass, ceramic, wood or some other material that has suitable strength and rigidity characteristics for the desired purpose or desired use with cookware, food storage containers, etc., as are mentioned elsewhere herein.
- the handle may be electrically conductive, e.g. metal, with suitable electrical insulation provided.
- the handle 18 may be formed of a substantially solid material that is drilled out to provided the passage 20 for the anode 22. Additionally, the handle 18 may be drilled out to provide the passage opening 30 for delivering the electrolyte 36 into the passage 20 for contact with the anode 22. If desired, the handle 18 may be molded in such a way as to provide the passage 20 for the anode 22 and also the passage opening 30 for the electrolyte 36, as described. Additionally, the handle 18 may be drilled to provide space for the various wires and connections illustrated or may be molded to provide the various passages for the wires and/or connections. Moreover, the handle 18 may be molded directly to the respective anode 22 and wires, as well as the various connections provided, for example, as is illustrated in FIG. 2.
- Such direct molding enhances the integrity of the handle and may provide for protection of the various connections between the wires, etc.
- standoffs or the like may be used to locate the anode in the passage 20 as the passage itself is defined during the molding process.
- FIG. 3 illustrates an alternative embodiment of a handle 18' of an electron generating cooking apparatus such as described above.
- the wire 48 is mounted on an outside surface of the handle 18'.
- An advantage of this embodiment is the reduction of the number of manufacturing steps required to manufacture of the handle 18'.
- Another advantage of this embodiment is the accessability of the wire 48 and electrical connections 44 should a repair or replacement be required.
- FIGS. 4 and 5 illustrate another embodiment of food treating apparatus 10' of the invention wherein electrons are provided to the vessel 14 via an electron source provided in a lid 50, a cover or the like.
- the circuit 35 is formed by the anode 22 electrically coupled with the resistive element 26 which in turn is electrically coupled with the vessel 14 acting as a cathode as described above.
- the resistive element 26 is electrically coupled with a conductive fastener 28 which may be permanently or temporary attached to the lid 50.
- the lid 50 provides a path for the electrons to reach the vessel 14 when placed on a rim 52 which is formed on the vessel 14.
- the lid 50 and the rim 52 may be made of the same electrically conductive material as the vessel 14 or another suitable material which allows the electrons to flow to the vessel 14.
- FIG. 5 illustrates a more detailed drawing of the handle 18".
- FIG. 6 illustrates an alternate embodiment of a handle 18"' for an electron producing food treating apparatus 10, for example.
- a current source to the anode 22 and vessel 14 is provided by a solar cell 54 mounted integrally upon the handle 18"'.
- the term "solar cell” is understood to mean any device that provides an electrical output in response to one or more of visible light, UV, IR or the like.
- solar cell 54 can produce a current of, for example, five microamps to 500 nanoamps sufficient to provide an adequate source of electrons to flow which can be absorbed by the food being cooked to maintain or supplement electron content of the food material 12.
- An advantage of this embodiment is the availability of ambient energy to replace or to supplement a battery or other source.
- the solar cell 54 may be integrally formed in the handle 18'" such that the upper surface of the solar cell 54 is flush with the surface 32 of the handle 18"'.
Claims (13)
- Appareil à utiliser avec un aliment, dans lequel un courant électrique est envoyé par un circuit électrique, l'appareil comprenant une poignée adaptée pour être attachée à un récipient, et dans lequel au moins une partie du circuit électrique se trouve au moins partiellement dans la poignée et fonctionne pour envoyer des électrons dans l'aliment se trouvant dans le récipient.
- Appareil selon la revendication 1, dans lequel le circuit électrique comprend :une anode ;une cathode ; etun élément résistif et dans lequel la cathode et l'anode coopèrent pour envoyer des électrons par un processus électrochimique.
- Appareil selon la revendication 1, dans lequel le récipient est une cathode du circuit électrique et dans lequel une surface du récipient répartit les électrons dans l'aliment se trouvant dans le récipient.
- Appareil selon l'une des revendications 1 ou 3, dans lequel la poignée comprend une anode se trouvant au moins partiellement dans une cavité de la poignée.
- Appareil selon la revendication 4, dans lequel un potentiel électrochimique du récipient est inférieur à un potentiel électrochimique de l'anode.
- Appareil selon l'une quelconque des revendications 1 à 5, dans lequel la poignée peut sélectivement être attachée au récipient et détachée de celui-ci.
- Appareil selon l'une quelconque des revendications 1 à 6, dans lequel un courant électrique est envoyé par une cellule solaire.
- Appareil selon l'une quelconque des revendications 1 à 7, dans lequel le récipient comprend un couvercle et la poignée est associée au couvercle.
- Appareil selon la revendication 1, dans lequel la poignée comprend un corps de poignée pouvant être attaché à un appareil de traitement alimentaire, une cavité dans le corps de poignée, une anode contenue au moins partiellement dans la cavité, et un raccord partant de l'anode jusqu'à une cathode pour envoyer des électrons pour l'aliment pendant un processus de traitement alimentaire.
- Appareil selon l'une quelconque des revendications 4, 5 ou 9, comprenant en outre un électrolyte dans la cavité.
- Appareil selon l'une quelconque des revendications 1 à 10, et comprenant en outre un récipient dans lequel ou sur lequel un aliment peut être cuit, et dans lequel le récipient comprend au moins un élément parmi un récipient de stockage, un récipient de refroidissement, un récipient de préparation, un récipient de réchauffage, un plat de service, un récipient de cuisson, un pot, une casserole, une batterie de cuisine, un gril, une poêle, une bouilloire, une assiette, un bol, un wok, un appareil, des ustensiles associés, une sonde, une brochette et une broche.
- Procédé d'envoi d'électrons pour absorption par un agent oxydant comprenant l'étape consistant à :envoyer un courant électrique par un circuit électrique, dans lequel au moins une partie du circuit électrique se trouve au moins partiellement dans la poignée et fonctionne pour envoyer des électrons dans l'aliment se trouvant dans le récipient.
- Procédé selon la revendication 12, dans lequel le procédé comprend en outre l'étape consistant à activer le circuit électrique en envoyant un électrolyte vers une anode du circuit électrique.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US14631 | 2001-10-26 | ||
US10/014,631 US6528768B1 (en) | 2001-10-26 | 2001-10-26 | Electron source for food treating apparatus and method |
PCT/US2002/034401 WO2003041545A1 (fr) | 2001-10-26 | 2002-10-28 | Source d'electrons pour appareil et procede de traitement alimentaire |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1441625A1 EP1441625A1 (fr) | 2004-08-04 |
EP1441625B1 true EP1441625B1 (fr) | 2007-06-06 |
Family
ID=21766671
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP02770666A Expired - Lifetime EP1441625B1 (fr) | 2001-10-26 | 2002-10-28 | Source d'electrons pour appareil et procede de traitement alimentaire |
Country Status (5)
Country | Link |
---|---|
US (2) | US6528768B1 (fr) |
EP (1) | EP1441625B1 (fr) |
AT (1) | ATE363850T1 (fr) |
DE (1) | DE60220534T2 (fr) |
WO (1) | WO2003041545A1 (fr) |
Families Citing this family (39)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6949721B2 (en) * | 2001-10-26 | 2005-09-27 | Branimir Simic-Glavaski | Electron source for food treating apparatus and method |
US7037540B2 (en) * | 2002-09-19 | 2006-05-02 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US20050074538A1 (en) * | 2002-09-19 | 2005-04-07 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
US20050064084A1 (en) * | 2002-09-19 | 2005-03-24 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
US7811618B2 (en) | 2002-09-19 | 2010-10-12 | Frito-Lay North America, Inc. | Method for reducing asparagine in food products |
US20040058045A1 (en) * | 2002-09-19 | 2004-03-25 | Elder Vincent Allen | Method for reducing acrylamide formation in thermally processed foods |
US20050118322A1 (en) * | 2002-09-19 | 2005-06-02 | Elder Vincent A. | Method for enhancing acrylamide decomposition |
US7267834B2 (en) * | 2003-02-21 | 2007-09-11 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US7393550B2 (en) | 2003-02-21 | 2008-07-01 | Frito-Lay North America, Inv. | Method for reducing acrylamide formation in thermally processed foods |
US20070178219A1 (en) * | 2002-09-19 | 2007-08-02 | Eric Boudreaux | Method for Reducing Acrylamide Formation |
US7524519B2 (en) * | 2002-09-20 | 2009-04-28 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
US7220440B2 (en) * | 2002-10-25 | 2007-05-22 | The Procter & Gamble Company | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce |
US20040101607A1 (en) * | 2002-11-22 | 2004-05-27 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
US8110240B2 (en) | 2003-02-21 | 2012-02-07 | Frito-Lay North America, Inc. | Method for reducing acrylamide formation in thermally processed foods |
US6989167B2 (en) * | 2003-06-25 | 2006-01-24 | Procter + Gamble Co. | Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce |
US7189422B2 (en) * | 2003-06-25 | 2007-03-13 | The Procter And Gamble Company | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce |
US7527815B2 (en) * | 2003-06-25 | 2009-05-05 | The Procter & Gamble Company | Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce |
ITMI20031513A1 (it) * | 2003-07-23 | 2005-01-24 | Roger Manuel Bargiacchi | Apparecchio elettrodomestico per cottura a vapore |
JP3848319B2 (ja) * | 2003-11-11 | 2006-11-22 | キヤノン株式会社 | 情報処理方法及び情報処理装置 |
US6914221B1 (en) * | 2004-01-23 | 2005-07-05 | Hatco Corporation | System and method for warming food |
US7706671B2 (en) * | 2005-03-16 | 2010-04-27 | B2M Asset Management, Llc | Multi-function liquid container |
US8814861B2 (en) | 2005-05-12 | 2014-08-26 | Innovatech, Llc | Electrosurgical electrode and method of manufacturing same |
US7147634B2 (en) | 2005-05-12 | 2006-12-12 | Orion Industries, Ltd. | Electrosurgical electrode and method of manufacturing same |
GB2434883B (en) * | 2005-09-27 | 2009-05-06 | Crastal Technology | A control method for electrically heating a kettle |
WO2007043000A2 (fr) * | 2005-10-07 | 2007-04-19 | Lifeware Technologies, Inc. | Appareil et procede de traitement d'aliments a source d'electrons |
US7361914B2 (en) * | 2005-11-30 | 2008-04-22 | Axcelis Technologies, Inc. | Means to establish orientation of ion beam to wafer and correct angle errors |
US20070210064A1 (en) * | 2006-03-06 | 2007-09-13 | Hatco Corporation | System for warming food |
US20070277809A1 (en) * | 2006-06-05 | 2007-12-06 | Arlethia Little | Portable, self-heating cooking utensil |
ATE481022T1 (de) | 2007-01-19 | 2010-10-15 | Vestel Beyaz Esya Sanayi Ve Ti | Kochgerät |
US8486684B2 (en) | 2007-08-13 | 2013-07-16 | Frito-Lay North America, Inc. | Method for increasing asparaginase activity in a solution |
US20090252842A1 (en) * | 2008-04-04 | 2009-10-08 | 3M Innovative Properties Company | Apparatus, systems, and methods of extending useful life of food treating media by inhibiting degradation thereof |
US8284248B2 (en) | 2009-08-25 | 2012-10-09 | Frito-Lay North America, Inc. | Method for real time detection of defects in a food product |
US8158175B2 (en) | 2008-08-28 | 2012-04-17 | Frito-Lay North America, Inc. | Method for real time measurement of acrylamide in a food product |
US9095145B2 (en) | 2008-09-05 | 2015-08-04 | Frito-Lay North America, Inc. | Method and system for the direct injection of asparaginase into a food process |
US8076620B2 (en) * | 2008-11-07 | 2011-12-13 | Lance P. Johnson | Anti-oxidation food preparation device |
US9215886B2 (en) * | 2008-12-05 | 2015-12-22 | Frito-Lay North America, Inc. | Method for making a low-acrylamide content snack with desired organoleptical properties |
US9386881B1 (en) | 2013-03-15 | 2016-07-12 | Lance P. Johnson | Anti-oxidation frying device |
US20190008308A1 (en) * | 2017-07-10 | 2019-01-10 | Lionel Abenin | Temperature-maintenance zero-cooking utensil |
US11624719B2 (en) * | 2020-10-20 | 2023-04-11 | Tata Consultancy Services Limited | System and method for real-time non-invasive estimation of food quality within enclosed package |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3632962A (en) * | 1970-03-16 | 1972-01-04 | Victor B Cherniak | Cooking apparatus |
US5356646A (en) | 1992-12-07 | 1994-10-18 | Simic Glavaski Branimir | Electron source cooking method |
CA2132882A1 (fr) * | 1993-09-23 | 1995-03-24 | David Reznik | Electrochauffage a basse frequence de produits alimentaires |
JP3068386B2 (ja) | 1993-10-04 | 2000-07-24 | 英雄 早川 | フライ調理方法及びその装置 |
US5447733A (en) * | 1994-01-06 | 1995-09-05 | Purepulse Technologies, Inc. | Prevention of electrochemical and electrophoretic effects in high-strength-electric-field pumpable-food-product treatment systems |
KR20050103313A (ko) * | 1997-03-17 | 2005-10-28 | 이시가와 야스오 | 정전장 처리 방법, 정전장 처리 장치 및 이들에 사용되는전극 |
FR2788956B1 (fr) * | 1999-01-28 | 2001-03-30 | Seb Sa | Ustensile culinaire a manche de prehension amovible |
US6331321B1 (en) * | 2000-04-25 | 2001-12-18 | John A. Robbins | Process and apparatus for reduction of microorganisms in a conductive medium using low voltage pulsed electrical energy |
-
2001
- 2001-10-26 US US10/014,631 patent/US6528768B1/en not_active Expired - Lifetime
-
2002
- 2002-10-28 WO PCT/US2002/034401 patent/WO2003041545A1/fr active IP Right Grant
- 2002-10-28 EP EP02770666A patent/EP1441625B1/fr not_active Expired - Lifetime
- 2002-10-28 DE DE60220534T patent/DE60220534T2/de not_active Expired - Fee Related
- 2002-10-28 AT AT02770666T patent/ATE363850T1/de not_active IP Right Cessation
-
2003
- 2003-03-04 US US10/379,262 patent/US6828527B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
DE60220534D1 (de) | 2007-07-19 |
US6828527B2 (en) | 2004-12-07 |
EP1441625A1 (fr) | 2004-08-04 |
WO2003041545A1 (fr) | 2003-05-22 |
US6528768B1 (en) | 2003-03-04 |
DE60220534T2 (de) | 2008-02-14 |
US20030155346A1 (en) | 2003-08-21 |
ATE363850T1 (de) | 2007-06-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP1441625B1 (fr) | Source d'electrons pour appareil et procede de traitement alimentaire | |
US7135657B2 (en) | Electron source for food treating apparatus and method | |
US4971819A (en) | Method of preparing foods by utilizing electric heating | |
KR101889129B1 (ko) | 가열 측벽을 갖는 조리 물품 및 방법 | |
US6262398B1 (en) | Electrical cooking appliance, in particular deep fryer, comprising a flat heating element with screen-printer resistor | |
CN102599800A (zh) | 分体式真空保温超声波电炒锅 | |
AU2002335896A1 (en) | Electron source for food treating apparatus and method | |
WO2007043000A2 (fr) | Appareil et procede de traitement d'aliments a source d'electrons | |
JPS5911436Y2 (ja) | 電磁調理器用非金属製容器 | |
CN214284496U (zh) | 电热杯 | |
CN210842635U (zh) | 锅具及烹饪设备 | |
CN210354343U (zh) | 一种全玻璃电热养生煲 | |
CN210726954U (zh) | 一种电饭盒 | |
CN211093322U (zh) | 石墨烯复合半导体节能电砂锅 | |
JP3111795U (ja) | フライヤー用プレート | |
CN217937874U (zh) | 一种无油烟不粘电煎炒锅 | |
US2980010A (en) | Electric cooking device | |
CN210124595U (zh) | 烹饪器具 | |
CN211432330U (zh) | 烹饪锅具以及烹调器 | |
CN210124591U (zh) | 烹饪器具 | |
CN214230873U (zh) | 烹煮器具 | |
CN111616579B (zh) | 烹饪器具 | |
CN210204483U (zh) | 一种发热盘固定在锅胆上的压力锅 | |
GB2105575A (en) | Cooking vessel | |
CN211212598U (zh) | 盖体组件及具有其的烹饪器具 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
17P | Request for examination filed |
Effective date: 20040526 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR IE IT LI LU MC NL PT SE SK TR |
|
AX | Request for extension of the european patent |
Extension state: AL LT LV MK RO SI |
|
RAP1 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: SIMIC, MICHAEL G. Owner name: SIMIC-GLAVASKI, BRANIMIR |
|
GRAP | Despatch of communication of intention to grant a patent |
Free format text: ORIGINAL CODE: EPIDOSNIGR1 |
|
GRAS | Grant fee paid |
Free format text: ORIGINAL CODE: EPIDOSNIGR3 |
|
GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): AT BE BG CH CY CZ DE DK EE ES FI FR GB GR IE IT LI LU MC NL PT SE SK TR |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: CH Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 Ref country code: FI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 Ref country code: LI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 |
|
REG | Reference to a national code |
Ref country code: GB Ref legal event code: FG4D |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: EP |
|
REG | Reference to a national code |
Ref country code: IE Ref legal event code: FG4D |
|
REF | Corresponds to: |
Ref document number: 60220534 Country of ref document: DE Date of ref document: 20070719 Kind code of ref document: P |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070906 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: ES Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070917 |
|
ET | Fr: translation filed | ||
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: AT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 |
|
NLV1 | Nl: lapsed or annulled due to failure to fulfill the requirements of art. 29p and 29m of the patents act | ||
REG | Reference to a national code |
Ref country code: CH Ref legal event code: PL |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: BE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: CZ Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 Ref country code: NL Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 Ref country code: PT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20071106 Ref country code: BG Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070906 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SK Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 |
|
PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DK Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 Ref country code: IT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 Ref country code: GR Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070907 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: FR Payment date: 20071026 Year of fee payment: 6 Ref country code: GB Payment date: 20071018 Year of fee payment: 6 |
|
26N | No opposition filed |
Effective date: 20080307 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: MC Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20071031 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: DE Payment date: 20071222 Year of fee payment: 6 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20071030 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: EE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 |
|
GBPC | Gb: european patent ceased through non-payment of renewal fee |
Effective date: 20081028 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: ST Effective date: 20090630 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: CY Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20090501 Ref country code: LU Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20071028 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: TR Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20070606 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: FR Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20081031 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: GB Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20081028 |